Almost a decade ago, I started making fudge purely for fun. After stumbling across a few white and classic chocolate recipes online, I had a dangerous thought: What if this was boozy?

Spoiler alert - it was. And the Bailey’s Irish cream Fudge? Completely demolished every time I brought it to work. Not a crumb survived.

Eventually, it dawned on me that people might actually pay for these decadent little squares of happiness. So I got busy experimenting with different spirits, and - if I do say so myself - everything turned out deliciously dangerous.

When I’m not whipping up batches, I’m dreaming up new flavor combinations inspired by cocktail culture and my own sweet tooth, always chasing that next unforgettable bite.

I don’t have a brick-and-mortar shop - my full time gig is in healthcare. Nothing makes me happier than crafting fudge and watching people savor every last melt-on-your-tongue moment.

Thanks for stopping by . . . and welcome to the speakeasy.